Learn professional business management practices for careers in hotels, cruise ships, convention centres, and dining establishments.
What you will learn
- Effective communication and leadership skills for the hospitality sector
- Financial decision-making in the context of a hospitality enterprise
- Ethical practices and legal frameworks within the hospitality industry
- Hands-on food and beverage service
- Front-of-house and back-of-house hotel and restaurant operations
- Human relations management in a hospitality setting
- Marketing and communications strategies
- Hospitality industry trends and sustainability practices
- Customer service principles
What to expect
- Lectures, seminars, and group discussions
- Role plays in culinary, hotel, and restaurant settings
- Simulations and computer labs
- Course projects
- Reports and term papers
- Independent research
- 500 hours industry work experience
Admission requirements
Program-specific
- Grade 12 graduation or equivalent
- English 12 or Communications 12 with a C-, or Academic IELTS 6.0 (no band lower than 5.5) or TOEFL iBT 80, or equivalent
- Math 11 Foundations with C+ or higher, or VCC MATH 0861 Math 11 Part 1 and MATH 0871 Math 11 Part 2 with C+ or higher, or a VCC Math Assessment with Basic Math => 80% and Basic Algebra => 60% or Pre-calculus 11 with C or higher
High School graduates who have successfully completed the Career Preparation Program in Hospitality and Tourism should indicate this to the Department Head.
General
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
- Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.
Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended Characteristics
The hospitality industry is primarily a people business. The Hospitality Management Diploma Program has been designed to strengthen and encourage interpersonal skills and a team approach to course work. Students work with fellow students, industry representatives, members of the college community and the public. Students must have the desire to work effectively as a team player and to deal with the public.
Besides a strong "people focus", familiarity with computers, basic keyboarding skills and fluency in a second language are further assets that will strengthen a students' ability to succeed in this program.
Courses
*Program general hours
Classes are generally held Monday to Thursday, 8 a.m. - 5 p.m.
| Term One | Credits | |
|---|---|---|
| HOSP 1310 | Introduction to Tourism | 3 |
| HOSP 1410 | Principles of Service Manageme | 3 |
| HOSP 1610 | Business Communications | 3 |
| HOSP 1620 | Hospitality Computer Applicati | 3 |
| HOSP 1810 | Business Mathematics | 3 |
| Credits | 15 | |
| Term Two | ||
| HOSP 1360 | Food and Beverage Operations | 3 |
| HOSP 1370 | Accommodation/Lodging Industry | 3 |
| HOSP 1660 | Technical Writing | 3 |
| HOSP 1860 | Financial Accounting | 3 |
| HOSP 1960 | Introduction to Economics | 3 |
| Credits | 15 | |
| Term Three | ||
| HOSP 2310 | Food Production Principles | 3 |
| HOSP 2410 | Human Resources Management | 3 |
| HOSP 2620 | Introduction to Marketing | 3 |
| HOSP 2810 | Management Accounting | 3 |
| HOSP 2820 | Cost Controls | 3 |
| Credits | 15 | |
| Term Four | ||
| HOSP 2360 | Restaurant Operations | 3 |
| HOSP 2370 | Management Principles | 3 |
| HOSP 2380 | Industry Work Experience | 0 |
| HOSP 2460 | Hospitality Law | 3 |
| HOSP 2470 | Organizational Behaviour | 3 |
| HOSP 2660 | Hospitality Sales Management | 3 |
| Credits | 15 | |
| Total Credits | 60 | |
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs
*Ask us about Entrance Awards. Contact VCC Financial Aid for more info.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 35 | |
| Tuition Tuition | 9443 |
Tuition Breakdown
4722 - Year 1
4722 - Year 2
0 - Year 3
0 - Year 4
|
| Student union | 256 | |
| College initiative | 167 | |
| Materials | 0 | not including textbooks |
| Campus resource | 189 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 550 | |
| U-PASS | 663 | |
| Graduation | 40 | |
| Program-specific extra fees | 0 | |
| Total |
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* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
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† British Columbia Labour Market Outlook 2018: Tourism and Hospitality Industry Profile